Lemon Meringue Pie

Preheat the oven to 180°C and grease a 26 cm round pan well.

Sift the flour into a bowl and rub the butter in between your fingers until crumbly. Quickly work in the powdered sugar, 1 egg and the milk until a smooth shortcrust dough forms.

Cover the dough and chill in the refrigerator for about 30 minutes.

Roll the dough about 5 mm thick, line the pan (including the sides) and prick the bottom several times with a fork. Place baking paper on top and weigh down with baking beans.

Blind-bake the base for 15 minutes. Remove from the oven, take off the baking paper with the baking beans and reduce the oven temperature to 150°C.

Wash the lemons with hot water, finely grate the zest and squeeze out the juice.

Mix the cornstarch with a little water until smooth, with no lumps.

Measure the remaining water together with the lemon juice and zest so that they total 500 ml. Put this with the dissolved cornstarch, the egg yolks and 6.5 tablespoons of sugar into a saucepan, bring to the boil while stirring and simmer gently for about 2 minutes.

Let the lemon cream cool slightly and spread it evenly over the pre-baked shortcrust base.

For the meringue, beat the egg whites until stiff and slowly add 162 g of sugar while beating until the mixture is glossy and holds its shape.

Spread the meringue over the lemon cream and bake in the oven at 150°C for another 30–40 minutes, until it takes on a light colour.

Let the pie cool so the lemon cream can set, then cut into slices and serve.